Recipe by Dapur Rasamasa
Serve: 5 Person
Sup ikan bandeng dengan rasa dominan asam-segar, gurih-asin,…
- Spicy
Ingredients
- 1 kg pumpkin, peeled, deseeded and cut into cubes
- 10 shallots, thinly sliced
- 2 garlic cloves, crushed and chopped
- 1 thumb-size ginger, chopped
- 4 red chilies, thinly sliced
- 2 tablespoon vegetable oil
- 100 ml thick coconut milk
- 500 ml hot water or vegetable stock or chicken stock
- Salt
- Black pepper
This pumpkin soup promises to warm your winter days with a hint of coconut milk and a kick of Manadonese taste
Steps
- Steam the pumpkin until tender.
- Pour oil onto heated frying pan, and sauté garlic, shallots chilies and ginger until their aroma is released. Remove from heat.
- Blend the pumpkin together with the sautéed spices until it becomes you get a consistency that is creamy.
- Pour into a pot and heat the pumpkin, while adding the coconut milk.
- Season the pumpkin soup with salt and black pepper.
- Serve in a soup bowl, and drizzle with coconut milk.
Tips
- You can use butternut squash instead of pumpkin
- If you prefer to roast the pumpkin, season it first with salt and black pepper, and drizzle with vegetable oil. Place the pumpkin on a tray and roast until tender (45 minutes at 180oC/350oF).
